Kale: Red Russian (Heirloom) (Brassica Oleracea - Acephala Group)

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Technically a form of leafy non-heading cabbage, kale has been traced to ancient Greek and Roman civilizations. Early forms of this plant probably came from in Asia Minor or the Mediterranean region, though it is such an ancient plant no one can be sure of its origin. The first recorded mention of kale in America comes from a 1669 publication; European influence probably brought kale to America. Though kale is still a relatively minor crop in the States, it thrives in European kitchen gardens. Red Russian kale in particular is an heirloom variety that comes from the late nineteenth century, when Russian traders introduced it to Canada.

Hardiness:Hardy. This variety will keep growing and producing right through the winter in milder areas and can be extremely frost tolerant.

Crops: Spring Transplant, Spring, Fall Transplant, Fall

Growing Season:Short, Long

Growing Conditions: Cold, Cool, Warm. This variety grows well in both heat and cold. In mild climates it will continue growing right through the winter.

Outdoor Growing Temp:0°F - 80°F

Min Outdoor Soil Temp: 45°F. Kale is pretty hardy and can go into the ground when it is still fairly cold. However it will germinate and grow faster in warmer soil.

Start Indoors: Yes

Start Outdoors:Yes

Light: Sun: min. 6 hours daily (Cold, Cool, Warm). Kale will be most productive in full sun, though it will tolerate partial shade.

Water:Moderate. Kale must have plenty of water for maximum productivity and best quality.

Feeder: Heavy. Low nitrogen. Moderate potassium. Moderate phosphorous. Kale has similar nutritional requirements as cabbage, in that it needs a significant amount of phosphorus and potassium but not a lot of nitrogen. Early varieties require a higher soil fertility than mid or late-season varieties.

Containers?:Yes. You can grow a single kale plant in a one gallon pot or groups of plants in larger containers. Make sure that your container has drainage holes. Fill with a mixture of potting soil and compost and water thoroughly. In hot weather you should keep them out of direct sun.

Soil Preparation

Soil Preference:Soil pH: 6.0-7.5, Ideal 6.5-7.0. Kale is more tolerant of poor soil than any of the other Brassicas, but the most palatable leaves are produced by rapid uninterrupted growth. For this the soil must be rich and moisture retentive. It is important that the soil is well drained when growing kale as a winter crop. If the soil is too wet the roots may rot. Kale likes a neutral pH, so add lime if necessary.

Soil Preparation: Compost (Nitrogen), 2", in top 6" of soil, 1 time:Kale likes organic matter, so amend the soil by digging in 2˝ of compost or aged manure.

Standard Mix, 5 pounds per 100 sq. ft., in top 6" of soil, 1 time:A standard mix will supply any additional nutrients required and should be incorporated along with the compost. This is a mix of various amendments intended to supply all of the nutrients plants may require. It is usually incorporated into the soil prior to planting. The mix consists of:

4 parts cottonseed meal (this is high in nitrogen and relatively inexpensive)

Total weeks to grow transplant:8 to 12 (Spring/Summer), 10 to 14 (Fall/Winter)

Germinate: 5 weeks before last frost date:Kale is often started indoors for planting out in early spring and harvesting in early summer. Transplants may also be used where insects or other pests are a problem. Kale doesn’t mind transplanting so can be started in flats, as well as cell packs and soil blocks.

1.Plant seeds 1/2" deep.

Germinate:15 weeks before first frost date: Kale is often started indoors for planting out in later summer and harvesting through the fall. In areas with mild winters Kale can be overwintered. Transplants may also be used where insects or other pests are a problem. Kale doesn’t mind transplanting so can be started in flats, as well as cell packs and soil blocks.

1.Plant seeds 1/2" deep and keep moist.

Harden Off:1 weeks before last frost date. Harden off your plants by exposing them to lower temperatures for 1 to 2 weeks depending on your conditions. You want to insure the plant is hardy enough to adjust to the cooler soil conditions. This is often done by leaving plants outside when it is colder for a longer amount of time each day.

Transplant Outdoors

0-2 weeks before last frost date: The seedlings should go outside when they have 4 or 5 true leaves and are about 5˝ high. Give starts a good watering after transplanting.

10 weeks before first frost date: The seedlings should go outside when they have 4 or 5 true leaves and are about 5˝ high. Give starts a good watering after transplanting.

Cold, Cool, Warm:This variety grows well in both heat and cold. In mild climates it will continue growing right through the winter.

When outdoor temp:0°F to 80°F, optimal temp 40°F to 65°F

When min soil temp: 45°F. Kale is pretty hardy and can go into the ground when it is still fairly cold. However it will germinate and grow faster in warmer soil.

Spacing: 12-18", 1 plants per sq ft. Kale plants can get quite big, so give them plenty of room: 12" to 18" apart.

12" apart in excellent soil15" apart in good soil18" apart in poor soil

Support: No

Start Outdoors

When Cold, Cool, Warm:This variety grows well in both heat and cold. In mild climates it will continue growing right through the winter.

When outdoor temp: 0°F to 80°F, optimal temp 40°F to 65°F

When min soil temp: 45°F. Kale is pretty hardy and can go into the ground when it is still fairly cold. However it will germinate and grow faster in warmer soil.

Seed Depth:0.25"-0.5". Kale seed should be planted 1/4" in cold soil to 1/2" deep in warmer soil. It germinates and grows fairly quickly whatever the situation.

Spacing: 12-18", 1 plants per sq ft. Kale plants can get quite big, so give them plenty of room: 12" to 18" apart.

12" apart in excellent soil15" apart in good soil18" apart in poor soil

Spring Crop: 2-4 weeks before last frost date: Kale can be planted in spring for harvesting in early summer.

Fall Crop:8-12 weeks before first frost date: Kale germinates fast and grows quickly, so it is easily direct sown, if pests aren't a problem. If pests are a problem, protect your seedlings with a row cover, or start indoors.

Kale is most useful as a fall and winter crop. It is planted in midsummer, at least 2 to 3 months before the first fall frost date. The plants need to be fairly big by the time of the first frost, so they are vigorous enough to keep growing.

Kale is the easiest of the Brassica family to grow (as well as one of the most nutritious and productive) and is extremely productive for the work it requires.

Water Needs: Moderate. Kale must have plenty of water for maximum productivity and best quality.

Fertilizer Needs:Heavy. Low nitrogen. Moderate potassium. Moderate phosphorous. Kale has similar nutritional requirements as cabbage, in that it needs a significant amount of phosphorus and potassium but not a lot of nitrogen. Early varieties require a higher soil fertility than mid or late-season varieties.

Watering, regularly: Water, 1 quart(s), regularly, 2 times a week. Keep the plants well supplied with water for maximum production and best quality. Watering also depends on your local weather; don't water if it's raining, or water more frequently if it's dry. Just be sure to keep soil moist for the best crop. The best way to know how much moisture is in your soil is to feel 2" below the soil line. If it's dry, water.

Watering, regularly: Water, 0.5 gallon(s) per plant, regularly, 2 times a week. Kale has large leaves and can lose a lot of water in warm weather. Keep the plants well supplied with water for maximum production and best quality. Watering also depends on your local weather; don't water if it's raining, or water more frequently if it's dry. Just be sure to keep soil moist for the best crop. The best way to know how much moisture is in your soil is to feel 2" below the soil line. If it's dry, water.

Weeding, regularly: regularly, every 3 weeks. Kale is pretty independent once established, so you only really need worry about weeds while it is young.

Side Dressing, after transplanting: Compost tea, 5 gallon(s) per 100 sq. ft., after transplanting, 1 month. Feed the plants with compost tea or liquid kelp, starting as soon as they have recovered from transplanting and every month thereafter. This is especially important if you are harvesting regularly.

Thinning, after sowing: after sowing, every 3 weeks. Start harvest thinnings when all the seedlings have emerged, and gradually thin them to the recommended spacing (check your variety for this spacing).

Side Dressing, to cool soil: Mulch, 2 inch(es), to cool soil, 1 time. Use a mulch in summer to suppress weeds, keep the soil cool and conserve soil moisture.

Support: No

Harvesting

Ripening: Kale leaves are at their best during cold weather. This is because cold weather stimulates the conversion of starches in the leaves into sugars (a similar thing happens in Jerusalem Artichokes and parsnips). A few nights of freezing temperatures are enough to make this happen. The cold also makes the leaves more tender.

When and How:Flower, -182 days after maturity:When:When Kale bolts in spring, the flower buds can (and should) be gathered and used like Broccoli. If they are not infested with aphids they are a nutritious and tasty treat that is not to be missed.

How: Harvest the flower buds by cutting them at the base of the stalk.

Cut & Come Again, 1-180 days after maturity: When: Kale produces an abundance of foliage right through the growing season, but it is at its best during cold weather. This is because cold weather stimulates the conversion of starches in the leaves into sugars (a similar thing happens in Jerusalem Artichokes and Parsnips). A few nights of freezing temperatures are enough to make this happen. The cold also makes the leaves more tender. You can gather Kale leaves for as long as they are produced, sometimes right through the winter. Collect young leaves anytime. Clip oldest leaves when less than 12" long for tender leaves and best flavor.

How: For a longer and bigger harvest it is best to gather single leaves as they get large enough. Don’t take them from the growing point and only take 1 or 2 leaves from a plant at one time. You may be able to stimulate an old plant to put out tender new growth by stripping off all of its leaves.

Plants overwintered in the ground will flower the following spring, which gives you a good opportunity to save seed. Kale is usually self-incompatible and must be cross-pollinated by insects. It will cross-pollinate with any other Brassica crop (broccoli, brussels sprout, cabbage, collards), so only one variety should be flowering at one time.

The plants usually produce an abundance of seed and can sometimes get so top heavy they need staking to stop them falling over. The seed is produced in long pods and should be gathered when the older bottom pods begin to split open. Watch them carefully as they shatter easily when they are fully ripe. Cut the entire seed pod bearing stems and dry them in a warm place (I put small quantities in a paper grocery bag, so I don't lose any seeds). The large seeds are easily handled and cleaned. Of course it is essential that they are thoroughly dry before storage.

If you save kale seed (and you should) you will end up with a lot, especially as you should save the seed from at least 5 plants to maintain some genetic variability. This is far more than you will ever need for planting, but you can sprout some of it like alfalfa, or use it to grow micro-greens.

Seed Viability in Years: 4-6 YearsGermination Percentage:75%

Taste:Sweeter than traditional varieties.

Culinary Use:Kale is a versatile green leafy vegetable that can be prepared in soups, pastas, steamed, sauteed or made into chips. It goes well with other vegetables, is complimented by garlic or onions, and makes an excellent side dish to serve with fish or meat.

Companion Planting

Allies: Some companion gardeners are convinced that aromatic herbs, such as dill, mint, sage, and rosemary, improve the flavor of kale and other cabbage family members.

Companions: Plant with late cabbage or potatoes. Use ornamental types to accent flower or vegetable plantings.

To attract Tachinid Flies to your garden you will need to grow: carrots, dill, coriander, and buckwheat.

Yellow Jacket Wasps: Although hornets, paper wasps and yellow jackets are often considered a nuisance, they are predators of soft-bodied insects. They do not typically sting humans unless they are disturbed. If their nests are not in an area likely to be disturbed by people then it is not a bad idea to leave them alone.

Cabbage loopers

Beneficial insects such as Ladybugs, Minute Pirate Bugs, and Spiders all prey on Cabbage Loopers.

To attract Ladybugs to your garden you will need to grow: Angelica, Calendula, Caraway, Chives, Cilantro, Cosmos, Dill, Fennel, Feverfew, Marigold, Statice, Sweet Alyssum, and Yarrow. You may also want to grow decoy crops to keep your ladybugs supplied with aphids to eat such as Early cabbage, Marigold, Nasturtium, and Radish. Without a food source, your ladybugs will be forced to leave which will leave your crops vulnerable.

Caterpillars

Assassin Bugs: Preys on Aphids, leafhoppers, asparagus beetle eggs and larvae, small flying insects, and up to medium-sized caterpillars.

To attract Assassin Bugs to your garden you will need to grow: Most garden plants, field crops, ornamental trees and shrubs. Spined assassin bugs are often found on goldenrod and other wildflowers.​

Big-eyed Bugs: Big-eyed bugs are small (~3/16 inch long), fast moving true bugs. They are generalist predators and are most commonly seen on the ground or in shorter growing plants. They prey on aphids, small caterpillars and caterpillar eggs, fleahoppers, lygus bugs, mites, thrips, whiteflies. They are distinguished by their very large eyes which are as broad as the width of their body. Big-eyed bugs are not available commercially.

To attract Braconid Wasps to your garden you will need to grow: Fern-leaf Yarrow, Common Yarrow, Dill, Lemon Balm, and Parsley.

​Damsel Bugs: These true bugs are very common and abundant in farms, gardens and landscapes. They are generalist predators and both the adults and nymphs eat aphids, caterpillar eggs, small larvae, fleahoppers, lygus bugs, leafhoppers, treehoppers, spider mites, and other soft-bodied insects, especially on shorter growing plants. They are common in agricultural habitats, such as soybean, corn, and alfalfa. Damsel bugs are greyish brown in color and have grasping front legs. They are not commercially available.

Lacewings: Green lacewings are common generalist predators that feed on aphids. Brown lacewings are slightly smaller. Some species of adult lacewings are predaceous while the larvae are very active predators that feed on soft-bodied prey such as mites, aphids, leafhoppers, thrips, whiteflies, and pest eggs. Lacewings in nearly all life stages are commercially available.

​Minute Pirate Bugs: Minute pirate bugs are very small (~1/12 inch long) predators that are difficult to see without a hand lens or jeweler’s loupe. They are generalist predators that feed on small insect prey. Both the nymphs and adults are predaceous. The adults are identified by the black and white color and an X pattern across the back. The nymphs are tiny and red to orange in color. Minute pirate bugs are commercially available.

Ladybeetles, Ladybugs, or Ladybird Beetles: Ladybeetles are probably the most well-known of beetles that eat aphids. There are many species, and both the adults and larvae eat aphids. Convergent lady beetles and the seven-spotted ladybeetles are abundant species in the environment. Eggs are found in clutches, yellow and football shaped. Larvae have an alligator-like appearance, and are black with orange markings. Pupae are sedentary. Ladybeetles are commercially available but purchasing is not generally recommended since the adult stage tends to fly away once released. Introductions may be more effective in greenhouses and high tunnels. Diverse plantings can help recruit resident ladybeetles to an area.

To attract Ladybugs to your garden you will need to grow: Angelica, Calendula, Caraway, Chives, Cilantro, Cosmos, Dill, Fennel, Feverfew, Marigold, Statice, Sweet Alyssum, and Yarrow. You may also want to grow decoy crops to keep your ladybugs supplied with aphids to eat such as Early cabbage, Marigold, Nasturtium, and Radish. Without a food source, your ladybugs will be forced to leave which will leave your crops vulnerable.

Soft-winged Flower Beetle or Collops Beetle: Collops beetles are commonly found on Alfalfa and Cotton plants in agricultural fields, landscapes and gardens. The adult eats aphids and the larvae are active predators in the soil. Two abundant species in Utah are the two-spotted melyrid and the soft-winged flower beetle. Collops beetles are not commercially available.

Soldier Beetles: The adult stage of the soldier beetle eats aphids. The larvae live in the soil and help to control soil-borne pests. There are beetles that look similar to soldier beetles such as blister beetles and click beetles, so use care when identifying them. Soldier beetles are not commercially available.

Since Soldiers Beetles lay their eggs in the soil, all you have to do to is grow good nectar or pollen producing plants like Asclepias (milkweed), Solidago (goldenrod), and, while it’s not well understood, they seem particularly attracted to hydrangeas. Soldier Beetles can be found on flowers where they lie and wait for prey. They also feed on nectar and pollen but do not damage the plants.

Long-legged Flies: There are many species of long-legged flies (Dolichopodidae), the adults of which are predators of soft-bodied pests such as thrips, aphids, spider mites, flea hoppers, booklice, flies, silverfish, small caterpillars, and a variety of other small insects. They also eat nectar from flowers. The adult is recognized by the long legs and tapered abdomen but also by the metalic green or blue color. Larvae of long-legged flies are maggot-like in appearance and develop in wet or dry soil, rotting vegetation, or under bark​. They are not commercially available.

Syrphid, Flower, or Hover Flies: Syrphid flies are about the size of house flies and hover in flight. The adults, which sometimes resemble bees, are not predaceous, but the larvae are aphid predators. The larvae vary in color from green to brown, some with a stripe or two down the back. The body tapers to the mouthparts. Syrphid flies are not commercially available.

Predaceous Midges: The larvae of these flies are very small (~1/10 inch long), but are generalist predators of mites, aphids and other soft-bodied insects. The larvae are yellow to orange in color. The adults are not predatory. Predaceous midges are commercially available.

Damsel Bugs: These true bugs are very common and abundant in farms, gardens and landscapes. They are generalist predators and both the adults and nymphs eat aphids, caterpillar eggs, small larvae, fleahoppers, lygus bugs, leafhoppers, treehoppers, spider mites, and other soft-bodied insects, especially on shorter growing plants. They are common in agricultural habitats, such as soybean, corn, and alfalfa. Damsel bugs are greyish brown in color and have grasping front legs. They are not commercially available.

Big-eyed Bugs: Big-eyed bugs are small (~3/16 inch long), fast moving true bugs. They are generalist predators and are most commonly seen on the ground or in shorter growing plants. They prey on aphids, small caterpillars and caterpillar eggs, fleahoppers, lygus bugs, mites, thrips, whiteflies. They are distinguished by their very large eyes which are as broad as the width of their body. Big-eyed bugs are not available commercially.

Minute Pirate Bugs: Minute pirate bugs are very small (~1/12 inch long) predators that are difficult to see without a hand lens or jeweler’s loupe. They are generalist predators that feed on small insect prey. Both the nymphs and adults are predaceous. The adults are identified by the black and white color and an X pattern across the back. The nymphs are tiny and red to orange in color. Minute pirate bugs are commercially available.

Lacewings: Green lacewings are common generalist predators that feed on aphids. Brown lacewings are slightly smaller. Some species of adult lacewings are predaceous while the larvae are very active predators that feed on soft-bodied prey such as mites, aphids, leafhoppers, thrips, whiteflies, and pest eggs. Lacewings in nearly all life stages are commercially available.

Parasitic Wasps: There are several species of parasitoid wasps that parasitize aphids specifically. Parasitic wasps that specialize on aphids are very small (~1/8 inch long) and female wasps have a modified stinger for depositing eggs. The egg is injected into an aphid where the larva develops inside. Parasitized aphids are a light tan to gold color and have a bulbous look. A circular cut out on the rearend of the aphid indicates adult wasp emergence. Parasitic wasps are commercially available but there are abundant populations in the environment.

Hornets, Paper Wasps, Yellow Jackets: Although hornets, paper wasps and yellow jackets are often considered a nuisance, they are predators of soft-bodied insects. They do not typically sting humans unless they are disturbed. If their nests are not in an area likely to be disturbed by people then it is not a bad idea to leave them alone. ​​​​​​

Nutrition

Kale is rich in vitamins A, C and K, chlorophyll and important phytochemicals (including isothiocyanates, sulfuraphane, lutein and zeaxanthin).

The Health Benefits of Kale

There are a number of very impressive health benefits of kale, including its ability to boost skin health, reduce hair loss, improve digestion, prevent heart disease, defend against cancer, aid weight loss efforts, manage blood sugar, eliminate inflammation, detoxify the body, stimulate the immune system, strengthen bones and support good vision.

Hair Care: With a rich supply of iron, vitamin C, and vitamin A, this vegetable is excellent for strengthening the hair and stimulating its growth. Nutrients like vitamin A are needed for the production of hair, and vitamin C is a key part of collagen, which is also crucial in the structure of hair. Furthermore, proper iron levels are required to defend against unwanted hair loss.

Skin Care: Lutein and zeaxanthin, along with various other flavonoids, are found in kale, and these antioxidants have been proven to be important for skin health. Carotenoids are able to neutralize free radicals in the body and lower levels of oxidative stress, including on the skin. This will help reduce the appearance of wrinkles and age spots, as well as blemishes and scars, and even increase the elasticity of your skin to help you look younger.

Weight Loss: With less than 40 calories in a single cup of this leafy green vegetable, you can get a strong boost of nutrients and antioxidants without compromising your caloric goals. If you are struggling with weight loss, kale can boost your metabolism and speed the process of passive fat-burning, helping you lose even more weight!

Reduces Inflammation: The anti-inflammatory nature of kale comes from its high levels of vitamin K, as well as omega-3 fatty acids. The former is a key nutrient in regulating the body’s inflammatory response, while the latter is able to lower levels of chronic inflammation in the cardiovascular system and gut.

Lowers Blood Pressure: There is a notable amount of potassium found in kale (8% of your daily recommendation in a single cup), which makes this vegetable excellent for lowering blood pressure. As a vasodilator, potassium is able to lower the tension in blood vessels and arteries, which reduces blood pressure and reduces your risk of heart attack and stroke.

Improves Digestion: If you are constipated, adding leafy green vegetables like kale to your diet is extremely important. It is high in dietary fiber (with 10% of your daily requirement in every cup), which is good for bulking up the stool and stimulating peristaltic motion in the gut, thus reducing signs of constipation, bloating, cramping and diarrhea.

Improves Bone Health: Research has shown that having a deficiency in vitamin K makes you more susceptible to osteoporosis and bone breakage. With more than 10 times the daily recommended amount of vitamin K, in addition to a range of other minerals critical for bone health, kale is a great choice for boosting bone mineral density.

Prevents Heart Disease: This popular vegetable has a good amount of omega-3 fatty acids, such as alpha-linolenic acid, which has been shown to lower the level of “bad” cholesterol (LDL) and increase the level of “good” cholesterol (HDL). This can prevent plaque deposition in the arteries and lower your risk for coronary heart disease.

Prevents Cancer: Some studies have linked the active ingredients in kale to a lower risk of cancer. Once glucosinolates are consumed, they are converted by the body into anti-cancer compounds that effectively work as antioxidants, seeking out free radicals and preventing cellular mutation, which can lead to cancer.

Improves Vision: The presence of carotenoids in kale makes it an ideal booster for vision. Lutein and zeaxanthin have been linked to lower levels of macular degeneration and the slowed progression of cataracts.

Lowers Diabetes: One of the antioxidants found in kale, alpha-lipoic acid, has been linked to lower levels of blood sugar and improved insulin sensitivity by the body. This can help prevent dangerous spikes and drops in glucose and insulin levels, making disease management easier for diabetic patients.

Suggested varieties

Amaranth: Love Lies Bleeding (Heirloom) (Amaranthus caudatus)

$0.25 - $5.60

As a decorative flower, Love-Lies-Bleeding grew in many Victorian English gardens; in the language of flowers, it represents hopeless love. In addition to producing lovely flowers, Love-Lies-Bleeding is a form of the grain-producing plant known as amaranth. A staple grain for the Aztecs and Incas, amaranth was referred to as the "golden grain of the gods" and used in religious rituals. The plant nearly died out when the Spanish Conquistadors declared their religious practices barbaric, and made growing amaranth a capital offense. Today, both the leaves and the seeds of amaranth are an important food source in many parts of the world. This unique grain provides an impressive amount of vitamins and minerals, as well as being very rich in protein.

Amaranth: Red Garnet (Heirloom) (Amaranthus tricolor)

$0.25 - $5.60

Amaranth had a sacred status in the ancient civilizations of the Aztecs and Incas, since the grain was used in various religious rituals. It remains a staple food in modern Mexico and some parts of Asia, being prepared in numerous dishes from sweet to savory. One traditional Mexican treat known as "alegria" is made with amaranth grain and honey or molasses. A super grain, amaranth can be used for gluten free flour; it also makes a complete protein when mixed with another grain. In addition, amaranth greens have a higher iron content than any other green vegetable except parsley, as well as containing many valuable vitamins and minerals.

Balm: Lemon (Melissa officinalis)

$0.25 - $5.60

Lemon balm was most likely introduced to Spain by the Moors in the 7th century; by the Middle Ages, it was common throughout Europe. Its Latin name, Melissa, means “bee” in Greek and refers to the plant's tendency to attract bees; first century Roman naturalist Pliny the Elder recommended that lemon balm be cultivated near bee hives to prevent the bees from straying. A member of the mint family, lemon balm dates back over 2,000 years for use as a medicinal herb primarily to treat stress and anxiety, insomnia, and indigestion. Eleventh century Persian physician and philosopher Avicenna wrote of the benefits of lemon balm in treating low spirits or melancholy. According to an old Arabian proverb, “Balm makes the heart merry and joyful.” According to historical record, both King Charles V of France and Emperor Charles V drank lemon balm beverages to improve their health; lemon balm was also one of the plants grown in Thomas Jefferson’s famous experimental garden. Today, herbal treatments containing lemon balm often include other calming herbs such as valerian, chamomile, and hops to encourage relaxation.

Beets: Cylindra (Heirloom) (Beta vulgaris)

$0.25 - $5.60

Though Cylindra heirloom beets hail from Denmark, beets seem to have originated in the Mediterranean region, where people grew them for thousands of years. Later, beets grew in Germany and Holland and were used as cattle fodder; they were later imported to England for this purpose, but the poor began to raise them for an affordable food source. American colonists later brought them to the New World, where they became a commonly enjoyed food both for their roots and their greens. According to historians, George Washington experimented with beets, cross-pollinating them to create new varieties.

Beets: Detroit Dark Red (Heirloom) (Beta vulgaris)

$0.25 - $5.60

Only a few left!

Detroit Dark Red heirloom beets hail from Ontario, Canada, where a Mr. Reeves developed them from blood turnips. This globular beet first made its appearance in 1892. However, beets seem to have originated in the Mediterranean region, where people grew them for thousands of years. Later, beets grew in Germany and Holland and were used as cattle fodder; they were later imported to England for this purpose, but the poor began to raise them for an affordable food source. American colonists later brought them to the New World, where they became a commonly enjoyed food both for their roots and their greens.

Beets: Golden Detroit (Heirloom) (Beta vulgaris)

$0.25 - $5.60

Beets seem to have originated in the Mediterranean region, where people grew them for thousands of years. Later, beets grew in Germany and Holland and were used as cattle fodder; they were later imported to England for this purpose, but the poor began to raise them for an affordable food source. American colonists later brought them to the New World, where they became a commonly enjoyed food both for their roots and their greens. According to historians, George Washington experimented with beets, cross-pollinating them to create new varieties.

Bergamot: Wild (Monarda fistulosa)

$0.25 - $5.60

Butterfly attracting premier! Bursting with lavender heads of flowers, this popular perennial wildflower puts on a beautiful show! Medium to tall in height, this plant looks great planted en masse, or with other meadow dwellers. Its sweetly aromatic foliage makes it even more desirable. A classic!

The first Early Jersey Wakefield cabbages were raised in 1840 by a man named Francis Brill of Jersey City, New Jersey. Thirty years later, seed companies all over the region offered this seed for sale; growers appreciated its early harvest and small, tender heads.

English Marigold (Calendula officinalis)

$0.25 - $5.60

This old-fashioned flower has a long history as both an ornamental garden plant and as an herb. When dried, the petals of Calendula flowers provide a culinary substitute for saffron; in times past, they were used to give a rich color to cheese or butter. Medicinal uses included treatments for measles and smallpox, as well as for dressing wounds on the battlefield. As well as being the traditional flower for October birthdays, calendula symbolizes sorrow and sympathy.

Caraway (Carum carvi)

$0.25 - $5.60

Only a few left!

Possibly one of the oldest herbs, evidence of caraway has been found in the Neolithic ruins of Europe as well as in ancient Egypt. Medieval medicine recommended the use of caraway for the improvement of digestion as well as for infant colic; William Shakespeare himself made reference to the culinary use of this herb in his play Henry IV, when Falstaff is invited to "take a pippin and a dish of caraways." The flavor of caraway became extremely popular in Tudor England, especially cooked with fruit or for cakes and bread. Caraway has a well known role in the cuisine of Germany, Scandanavia, northern Africa, and various eastern European countries.

Carrots: Chantenay Red Cored (Heirloom) (Daucus carota)

$0.25 - $5.60

Introduced from France in the late 1800s. Blocky, broad-shouldered variety with blunt tip, about 5-1/2" long and 2-1/2" at the shoulder. Deep orange interior. Adaptable to clay and a wide range of soils. A versatile, good winter keeper that is quite tasty, raw or cooked. Stores well in the ground. Becomes sweeter in storage.

Carrots: Cosmic Purple (Heirloom) (Daucus carota)

$0.25 - $5.60

The first mention of red, white, and purple carrots can be found in the records of both Afghanistan and Egypt. Yellow carrots, on the other hand, date back to Turkish records from the 900's. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.

Carrots: Danvers (Heirloom) (Daucus carota)

$0.25 - $5.60

The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California. Danvers carrots in particular come from Danvers, Massachusetts, where the Eastern States Farmers Exchange introduced them in 1947.

Carrots: Rainbow Blend (Heirloom) (Daucus carota)

$0.25 - $5.60

Festive Color and Flavor Mix of Purple, Yellow, Red and White Carrots is sure to delight—each with their own unique qualities. Purple has smooth skin, coreless orange flesh and is sweet and tasty. Solar Yellow holds its sunny hue inside and out, is crunchy, sweet and juicy. Lunar White is mild and delicious, and Atomic Red has high lycopene levels as well as a crispy texture that is great cooked.

Carrots: Scarlet Nantes (Heirloom) (Daucus carota)

$0.25 - $5.60

The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. The 19th century seed specialist Louis de Vilmorin introduced the French varieties of carrot such as Nantes and Chantenay, which both derive their names from their places of origin. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.

Carrots: Tendersweet (Heirloom) (Daucus carota)

$0.25 - $5.60

The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. The Dutch were the among the first to cultivate the orange carrot; legend has it that their intent was to honor William of Orange. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.

In spite of Mark Twain's opinion that cauliflower is nothing but cabbage with a college education, this vegetable enjoyed extreme popularity in the palaces of French royalty such as Louis XIV. Its origin is thought to be Cyprus, though records also show its presence in Arab, Mediterranean, and African countries and the Roman Empire. By the 17th century, cauliflower had reached England; Italian immigrants were the first to appreciate its culinary qualities and bring it to America, where it soon grew in nearly every family and commercial garden.

Celery: Tendercrisp (Heirloom) (Apium graveolens var. dulce)

$0.25 - $5.60

Only a few left!

No one really knows where celery originated, though claims come from such diverse locations as Sweden, New Zealand, and Algeria. Experts believe it probably was first cultivated in the Mediterranean basin. In ancient times, celery was valued primarily for its medicinal benefits; French and Italian cooks first started making use of it for an herb or flavoring in the seventeenth century. A Scotsman named George Taylor is credited with bringing celery to United States, when he grew it in his garden and offered it to the guests at a local ball.

Celery: Utah Tall 52/70 (Heirloom) (Apium graveolens var. dulce)

$0.25 - $5.60

No one really knows where celery originated, though claims come from such diverse locations as Sweden, New Zealand, and Algeria. Experts believe it probably was first cultivated in the Mediterranean basin. In ancient times, celery was valued primarily for its medicinal benefits; French and Italian cooks first started making use of it for an herb or flavoring in the seventeenth century. A Scotsman named George Taylor is credited with bringing celery to United States, when he grew it in his garden and offered it to the guests at a local ball.

Chives: Garlic (Allium tuberosum)

$0.25 - $5.60

Originating in western China, garlic chives have been used in Asian cuisine for thousands of years. Unlike the traditional tubular leaves of regular chives, garlic chives have flat, narrow blades; some gardeners blanch their garlic chives, causing them to develop a pale yellow color. Traditional pad Thai, Chinese jiaozi, and various Korean dishes such as buchukimchi often contain garlic chives; they also make a popular addition to stir fries, soups, and dishes with eggs or fish. These delicately garlic scented leaves are often used more as a vegetable than an herb, and may also substitute for standard chives. Garlic chives provide abundant vitamins and minerals, including vitamin C, calcium, and iron.

Chives: Onion (Allium schoenoprasum var. album)

$0.25 - $5.60

Chives, the oldest species of edible onion known, has been used in China since about 3000 B.C. The botanical name actually comes from the Greek meaning, "reed-like leek". Chives are now grown all over the world; historical legend states that Marco Polo discovered this herb in China and brought it back to his native land. Medieval gardeners often planted chives around the borders for both decoration and to ward off harmful insects. Traditional medicinal uses, though not as common, included treatment for high cholesterol and poor digestion. Along with parsley, tarragon, and chervil, chives is included in the famous blend of herbs known as "Fines herbes." The onion-like flavor of chives makes them a traditional addition to dishes with cheese, eggs, fish, or potatoes; the flowers make a delicate herbal vinegar, in addition to being a colorful addition to salads.

Coriander: Leisure (Coriandrum sativum)

$0.25 - $5.60

The coriander plant, whose leaves are known as cilantro, is native to the Mediterranean and Middle Easter countries; it is believed to be one of the earliest spices used by man. Early physicians such as Hippocrates used coriander primarily as an aromatic stimulant or to disguise the taste of unsavory medicines. Nearly every part of this herb has a culinary use; in Thai cuisine, the roots flavor spicy sauces, while the cilantro leaves season and garnish Chinese, Vietnamese, and Mexican dishes. The coriander seed is used in candy, specialty breads, sauces, desserts, and even perfumes. In Tudor England, coriander seeds coated with sugar were known as "comfits" and became a popular treat.

Corn: Country Gentleman-Open Pollinated (Heirloom) (Zea mays)

$0.50 - $5.60

Country Gentleman corn, a heirloom variety, is the most well known variety of shoepeg corn. Named for the similarity of its kernels to wooden pegs used in shoe making, shoepeg corn is characterized by small, irregular white kernels of unsurpassed tenderness and sweetness. The American South has made this type of corn its own, and it is virtually unrecognized in other areas of the United States. Country Gentleman was first offered for sale in 1890 by S. D. Woodruff & Sons.

Corn: Golden Bantam-Open Pollinated (Heirloom) (Zea mays)

$0.50 - $5.60

A Greenfield, Massachusetts native named J. G. Pickett is credited with developing this marvelous variety of corn. Later, seed expert E. L. Coy sent it to Burpee with the note, "you now own the very richest and sweetest corn ever known."

Corn, Popcorn: Shaman's Blue (Hybrid) Open Pollinated (Zea mays)

$1.00 - $5.60

Blue corn originated in the Andes Mountains of Peru, where the native peoples usually ground it into flour for cooking. Indians of Mexico and the southwestern United States also widely used this corn, since its dryness made it an excellent flour corn and gave it good resistance to disease. This exciting blue popcorn receives high marks for both visual and taste appeal. The unique blue/purple kernel pops into mounds of snow white popcorn that will satisfy any popcorn lover with its slightly sweet flavor.

Corn, Popcorn: South American Yellow (Zea mays)

$1.00 - $5.60

According to evidence found by archaeologists on the northern coast of Peru, popcorn was a staple in the ancient civilizations of South America. Popcorn also grew above the border, and it once occupied a space in nearly every American garden. At the beginning of the twentieth century, 52 varieties of popcorn were offered by the seed catalogs of the time. A wise choice for popcorn lovers! This prolific variety bears 2-3, 6-9 inch ears per plant. When popped, the large yellow kernels produce a buttery tasting popcorn.

Corn, Popcorn: Strawberry Red (Zea Mays)

$1.00 - $5.60

Although it's exact origin is unknown, it is believed that Strawberry Red Popcorn was domesticated by the Olmec and the Mayans. Not only is this amazing variety edible, but it is just as decorative. Each plant grows to 5-6' and bares two or so 2-3" strawberry shaped ears that are covered with brilliant burgundy kernels! Your mind will be blown as you watch the red kernels pop into white popcorn with in the blink of eye!

Cosmos: Bright Lights (Cosmos sulphureus)

$0.25 - $5.60

Because of their Mexican heritage, these bright annuals meet high heat and drought conditions with native beauty and vigor. Spanish conquistadors searching for gold discovered these flowers on their journeys through Mexico. Mission gardens often included these flowers, which priests gave the name “cosmos,” the Greek word for a harmonious whole, because of their neatly spaced petals. Cosmos flowers made their way to England with Spanish ambassadors in the late 18th century, and to the United States in the following century.

Cosmos: Candy Stripe (Cosmos bipinnatus)

$0.25 - $5.60

Because of their Mexican heritage, these bright annuals meet high heat and drought conditions with native beauty and vigor. Spanish conquistadors searching for gold discovered these flowers on their journeys through Mexico. Mission gardens often included these flowers, which priests gave the name “cosmos,” the Greek word for a harmonious whole, because of their neatly spaced petals. Cosmos flowers made their way to England with Spanish ambassadors in the late 18th century, and to the United States in the following century.

Cosmos: Radiance (Cosmos bipinnatus)

$0.25 - $5.60

Because of their Mexican heritage, these bright annuals meet high heat and drought conditions with native beauty and vigor. Spanish conquistadors searching for gold discovered these flowers on their journeys through Mexico. Mission gardens often included these flowers, which priests gave the name “cosmos,” the Greek word for a harmonious whole, because of their neatly spaced petals. Cosmos flowers made their way to England with Spanish ambassadors in the late 18th century, and to the United States in the following century.

Cucumber: Lemon (Heirloom) (Cucumis sativus)

$0.50 - $5.60

Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Lemon cucumbers in particular can be traced back to the gardens of the 1890s.

Cucumber: Marketmore 76' (Heirloom) (Cucumis sativus)

$0.50 - $5.60

Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Marketmore cucumbers in particular were developed at Cornell University of New York, but Dr. Henry Munger.

Cucumber: Mexican Sour Gherkin (Heirloom) (Melothria scabra)

$1.00 - $5.60

Melothria scabra is a vine grown for its edible fruit. Fruit are about the size of grapes and taste like cucumbers with a tinge of sourness. Vernacular names include mouse melon, Mexican sour gherkin, cucamelon, Mexican miniature watermelon, Mexican sour cucumber and pepquinos. This plant is native to Mexico and Central America, where it is called sandiita (little watermelon). It is believed to have been a domesticated crop before western contact began.

Cucumber: National Pickling (Heirloom) (Cucumis sativus)

$0.50 - $5.60

National Pickling cucumbers in particular come from the research of George Starr of Michigan State University, who was commissioned by the National Pickle Packers Association to produce a pickle that would perform equally well for small and large pickles. The resulting cucumber excelled all expectations when it was offered to the public in 1924. ​

Cucumber: Straight Eight (Heirloom) (Cucumis sativus)

$1.00 - $5.60

Historians generally agree that the first cucumbers grew in India's Himalyan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Straight Eight cucumbers in particular were developed because of the demand for straight cucumbers; they exceeded all expectations, and won the AAS Gold Medal Award in 1935.

Cucumber: Wisconsin SMR 58 (Heirloom) (Cucumis sativus)

$1.00 - $5.60

Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. As the name suggests, the Wisconsin SMR 58 cucumber comes from the University of Wisconsin; it soon achieved the title of the best non-hybrid pickling cucumber.

Dill: Dukat (Anethum graveolens)

$0.25 - $5.60

Historical records suggest that dill has been used for medicinal purposes for over 5,000 years; its primary use was to calm the digestion and treat stomach ailments, hence its name from an old Saxon word meaning "to lull." Ancient Greek tradition suggested covering the head with dill leaves to induce sleep, while many herbal remedies from ages past recommend dill to soothe colicky babies. Traditionally, dill was thought to bring good fortune, protection, and wealth. Though the origin of dill's famous association with the pickle is not known, an 1640 recipe from the cook of England's King Charles I requires dill in its pickled cucumbers. Today, German, Greek, and Scandinavian cuisine most often include dill.

Fennel: Florence (Foeniculum vulgare var. azoricum)

$0.25 - $5.60

Fennel has a rich history in ancient Greece, where it was called "marathon." The Battle of Marathon in 490 BC and the Italian town of the same name both received their names from this plant, which the Grecians regarded as a symbol of victory. Its medicinal properties, which are many, include an ability to suppress the appetite. In 13th century England, people ate fennel seeds during fast days or long sermons to partially satisfy their hunger; this led to the nickname "meeting seeds." A tea made of fennel became a well known treatment for infant colic or digestive disturbances. The seed of the fennel plant is most commonly found in Middle Eastern cuisine, while the bulb-like portion of the plant is popular in Italian and German cuisine. While culinary use is perfectly safe, large doses of fennel should be avoided by expectant mothers.

Lettuce: Bibb (Heirloom)

$0.25 - $5.60

This unusual lettuce with a resemblance to both leaf lettuce and iceberg lettuce was first grown by Lt. Jack B. Bibb of Frankfurt, Kentucky in 1935. Lt. Bibb experimented with horticulture in his greenhouse and ended up with this famous variety, which provides the traditional salad lettuce of the Kentucky Derby. Bibb lettuce also has been called "limestone lettuce" because of the high lime content in the Kentucky soil.

Lettuce: Freckles Romaine (Heirloom)

$0.25 - $5.60

Freckles heirloom lettuce, originally known by the German name of "Forellenschluss," which means "speckled like a trout's back," comes from Austria and Southern Germany in the late 18th century. Wild lettuce, however, from which modern lettuce is derived, originated in Asia Minor. The ancient historian Herodotus records its presence on the tables of 6th century Persian kings, and throughout the following centuries it became a popular crop all over Europe. Columbus brought it with him to the New World, starting its spread over the North American continent. Without a doubt, lettuce now holds a place in nearly every garden on the globe.

Lettuce: Oakleaf (Heirloom)

$0.25 - $5.60

Oakleaf lettuce dates back to 1771, when it was introduced by the French seed company Vilmorin. Wild lettuce, however, from which modern lettuce is derived, originated in Asia Minor. The ancient historian Herodotus records its presence on the tables of 6th century Persian kings, and throughout the following centuries it became a popular crop all over Europe. Columbus brought it with him to the New World, starting its spread over the North American continent. Without a doubt, lettuce now holds a place in nearly every garden on the globe.

Lettuce: Red Romaine (Heirloom)

$0.25 - $5.60

Romaine lettuce, though named for its presence in the papal gardens, dates back to the third millennium BC, where ancient Egyptians depicted this type of lettuce in their bas-reliefs. Another name for Romaine, "Cos," shows another part of its history on the Greek island of Kos. Later, Syrian gardeners began selectively breeding this type of lettuce to have a thick rib and spoon-like shape, since they used lettuce as a spoon for their traditional cuisine.

Marigolds: Naughty Marietta (Tagetes patula)

$1.00 - $5.60

For non-stop bloom until frost, there's nothing better than French marigolds. The single flowers are golden yellow with mahogany streaks, and are very attractive to bees and butterflies. Ideal for planting along borders, or among vegetables to deter pests. Also makes a perfect container plant for pots or window boxes. The deeply divided foliage forms a bushy mound up to 12 inches high.

Marigolds: Sparky Mix French (Tagetes patula)

$1.00 - $5.60

This easy-to-grow French marigold will bloom all season long. Compact mounds up to 12 inches tall will produce vivid bi-color orange and yellow flowers with an unusual form. This unique flower has wider, wavy petals that make these blossoms spectacular when planted en masse. A beautiful choice for containers as well as gardens.

Marigold: White (Tagetes Erecta 'Kilimanjaro')

$1.00 - $5.60

Commonly called African marigold, Aztec marigold, American marigold or big marigold, is native to Mexico and Central America. Big marigold may be the best descriptive name because plants are noted for their large flowerheads. They typically grow from 1-4’ tall and feature huge, mostly double-globular flowers (2-4” diameter) in various shades of yellow, orange, and whitish. This variety is unaffected by high summer heat and generally blooms throughout the summer.

Nasturtiums: Empress of India (Tropaeolum minus)

$1.00 - $5.60

These brilliant crimson flowers are set off by the deep blue-green leaves. This heirloom variety has a dwarf, bushy habit, and will self-sow. Edible blooms and leaves make a lovely garnish and bright addition to salads.

Nasturtiums: Jewel Mix (Tropaeolum minus)

$1.00 - $5.60

Cheery three-inch blooms in a lovely mix of peach, pink, yellow, orange and red bloom all summer on this dwarf nasturtium. Compact growth and bright blooms make this an ideal choice for garden beds or containers. Thrives in poor soil, and does well in cool weather. The flowers and leaves are edible, and will attract hummingbirds and butterflies as well as beneficial insects.

Parsley has a long and colorful history, being well known in many cultures. Myths and legends abound concerning this herb, making it the symbol of such widely varying things as death, victory, and life. One colonial superstition connecting parsley with death held such power that many farmers refused to grow this herb at all. Curly leaved parsley is the most well known and commonly available herb; it contains vitamins A and C as well as other valuable antioxidants, vitamins, and minerals.

Penstemon: Rocky Mountain (Penstemon strictus)

$0.25 - $5.60

Hardy, drought tolerant, and stunningly beautiful, what more could you want? Rich indigo blooms tower high on this Beardtongue, and are loved by hummingbirds and bees. Rocky Mountain Penstemon is one of the easiest Beardtongues to grow, and has a long blooming period of about a month in the Spring. A real show stopper!

Poached Egg Plant (Limnanthes douglasii)

$0.50 - $5.60

This native species was first discovered by David Douglas, a Scottish botanist commissioned to collect native American plants suitable for the gardens of Great Britain. The species name "douglasii" honors his discovery, while the genus name "Limnanthes" means "marsh flower" because of this plant's preference for moist soil. This fragrant butterfly magnet has been awarded the Royal Horticultural Society's prestigious Award of Garden Merit.

Radish: Early Scarlet Globe (Heirloom) (Raphanus sativus)

$0.25 - $5.60

Early ​Scarlet Globe is an early variety of radish and an favorite of many home gardeners because it matures in just 23 days! Though their exact origin is unknown, certainly have been growing in America since the late 19th century. After reviewing an assortment of the early radishes then available, the June 1913 issue of "Garden Magazine" said of Scarlet Globe, "it remains in good table condition longer than any of the early sorts mentioned above."​​

Radish: German Giant (Heirloom) (Raphanus sativus)

$0.25 - $5.60

Radishes, in their early forms, come from the ancient civilizations of China, Greece, and Egypt; soon, surrounding nations also cultivated this vegetable. While the Oriental nations cultivated the large, elongated radishes, most of the round varieties such as German Giant were developed by the Dutch and the French. German Giant, as the name suggests, is an Amish heirloom that originated in Germany.​

Radish: Watermelon (Heirloom) (Raphanus sativus)

$0.50 - $5.60

The Watermelon radish is a type of Japanese winter radish also known as a "daikon," which simply means "large root" in Japanese. Daikon radishes account for the largest percentage of any cultivated vegetable in Japan, and can be found in some form in nearly every meal of that country. Watermelon radishes, which orginated in north China near Beijing, are often served sweetened there as a dessert or fruit.

Radish: White Spear Sprouting (Heirloom) (Raphanus sativus)

$0.25 - $5.60

White Spear is a type of Japanese winter radish also known as a "daikon," which simply means "large root" in Japanese. Daikon radishes account for the largest percentage of any cultivated vegetable in Japan, and can be found in some form in nearly every meal of that country.

Tomato: Amana Orange (Heirloom) (Lycopersicon lycopersicum)

$1.00 - $5.60

The Amana Orange tomato is an Iowa heirloom obtained from Gary Staley of Brandon, Florida, who named it for the Amana Colonies of Amana, Iowa. The Amana Colonies, a National Historic Landmark since 1965, were completely self sufficient German Pietist communities. The Colonies imported with them their traditions and handcrafts from Germany, including heirloom vegetables such as Amana Orange.

Tomato: Arkansas Traveler (Heirloom) (Lycopersicon lycopersicum)

$1.00 - $5.60

The Arkansas Traveler is an open-pollinated heirloom variety of tomato that was bred by the University of Arkansas in 1968. The plant is indeterminate with round red fruits weighing approximately 6 ounces

Tomato: Beefsteak (Heirloom) (Lycopersicon lycopersicum)

$0.50 - $5.60

Seed expert Peter Henderson introduced this tomato in 1894, naming it "Henderson's Crimson Cushion." Later renamed Beefsteak, it became a favorite of gardeners in the Northeast. It was developed for resistance to fusarium wilt and nematodes, as well as meaty flesh for eating fresh or cooking.

Tomato: Black Krim (Heirloom) (Lycopersicon lycopersicum)

$1.00 - $5.60

Black tomatoes originated in Russia, and first reached the United States with solders returning home from the Crimean War. Black Krim, considered one of the best of the black tomatoes, comes from the Crimean peninsula in the Black Sea. Lars Olov Rosenstrom of Sweden found this excellent variety in Krim, Russia in 1990.

Tomato: Green Zebra (Heirloom) (Lycopersicon lycopersicum)

$1.00 - $5.60

Seed expert Tom Wagner of Everett, Washington bred Green Zebra from several green tomato varieties, including Evergreen. Since he was young, Tom had been fascinated with green tomatoes, but was disappointed with their tendency to crack. He set out to create a new green tomato, and Green Zebra was the result; he first offered it for sale in his seed catalog in 1983.

Tomato: Hillbilly (Heirloom) (Lycopersicon lycopersicum)

Tomato: Italian Roma (Heirloom) (Lycopersicon lycopersicum)

$1.00 - $5.60

Tomatoes first arrived in Italy with the return of European explorers from South America, bringing with them the unknown "tomatl," a member of the nightshade family that was considered poisonous for centuries and only used for decoration. Though Italians didn't discover the merits of tomatoes as a vegetable until the 18th century, they quickly became a staple ingredient in Italian sauces and pasta. The Roma tomato, also called an Italian plum tomato, performs excellently for sauces because of its low water content.

Tomato: Purple Cherokee (Heirloom) (Lycopersicon lycopersicum)

$1.00 - $5.60

Craig LeHoullier, a Seed Savers Exchange member, PhD chemist, and gardening enthusiast, received the seeds of Cherokee Purple in the mail from J. D. Green of Tennessee. Mr. Green stated that his neighbor had obtained the seed from Cherokee Indians in the area, who had developed this variety and grown it for generations. LeHoullier, being greatly impressed with the purple tomatoes, sent them to Southern Exposure Seed Exchange and Johnny's Seeds, who both began to produce them commercially in 1991. Cherokee Purple, in addition to the famous Brandywine tomatoes, caused the popularity of old fashioned heirloom varieties of tomato.

Tomato: Sweetie Cherry (Heirloom) (Lycopersicon lycopersicum)

$1.00 - $5.60

The Heirloom Sweetie Cherry Tomato has a firm texture and was produced for commercial sale in 1980. These succulent fruits can grow up to 1" in diameter, and even though they aren't very big, they still have incredibly high sugar content.

Tomato: Yellow Pear (Heirloom) (Lycopersicon lycopersicum)

$0.50 - $5.60

History well documents the Yellow Pear tomato, indicating the presence of this variety in Europe as early as the 17th century. The earliest known reference to this heirloom in North America comes from the sale records of the Hudson Bay Company in Vancouver, Canada. Numerous heirloom seed companies in the United States still offer Yellow Pear as an unusual, delicious little tomato.

Yarrow: Red (Achillea millefolium rubra)

$0.25 - $5.60

Native to Southern Europe, yarrow has been a traditional part of herb gardens for hundreds of years because of its fragrant foliage and cheerful, long lasting flowers. Yarrow can often be found in fields, along roads, or on rocky hillsides. Linnaeus named it for Greek general Achilles, who according to legend received yarrow as a gift from the gods; the general’s soldiers used yarrow to stanch the flow of their blood in the battlefields of the Trojan War. In the early days of the American prairies, Native American tribes such as the Pawnee, Cherokee, and Chippewa used common yarrow to relieve pain and headaches, reduce fever, and induce sleep. When taken internally as a tea, yarrow purifies the system and has anti-inflammatory benefits. Cosmetic preparations sometimes include yarrow because of its cleansing, refreshing effect. Medicinal use of yarrow is not recommended for expectant mothers.

Yarrow: White (Achillea millefolium)

$0.25 - $5.60

Native to Southern Europe, yarrow has been a traditional part of herb gardens for hundreds of years because of its fragrant foliage and cheerful, long lasting flowers. Yarrow can often be found in fields, along roads, or on rocky hillsides. Linnaeus named it for Greek general Achilles, who according to legend received yarrow as a gift from the gods; the general’s soldiers used yarrow to stanch the flow of their blood in the battlefields of the Trojan War. In the early days of the American prairies, Native American tribes such as the Pawnee, Cherokee, and Chippewa used common yarrow to relieve pain and headaches, reduce fever, and induce sleep. When taken internally as a tea, yarrow purifies the system and has anti-inflammatory benefits. Cosmetic preparations sometimes include yarrow because of its cleansing, refreshing effect. Medicinal use of yarrow is not recommended for expectant mothers.

Zinnia: Benary's Giant Carmine Rose (Zinnia elegans)

$1.00 - $5.60

​​Benary's Giant Carmine Rose Zinnia are an easy to grow flower that are perfect for gardeners and garden centers who love and deal in cut flowers! They are mostly grown for cut flowers because of their stunning, huge 4-6" bright double blossoms and thick stems. If you are looking for a cut flower that has a tolerance to diseases and last longer in a vase then this one is it!

Zinnia: Canary Bird (Zinnia elegans)

$0.25 - $5.60

This variety has large, 4-5 inch bright yellow dahlia-type flowers. Zinnias are easy to grow, and bloom quickly to fill your garden or patio with color all summer. They'll keep blooming all through a hot season, and make wonderful cut flowers. Butterflies and hummingbirds will be attracted to them too.

Zinnia: Cherry Queen (Zinnia elegans)

$0.25 - $5.60

Beautiful big red blossoms grow on three-foot high plants. Zinnias are easy to grow, and bloom quickly to fill your garden or patio with color all summer. They'll keep blooming all through a hot season, and make wonderful cut flowers. Butterflies and hummingbirds will be attracted to them too.